حكم إضافة المواد الكيماوية للأطعمة و الأشربة شرعا : إنزيم ناقلة الجلوتمين (Trasglutaminase)‎ أنموذجا

Abstract EN

The role of chemically treated food (CTF) is increasingly recognized compared to conventional products.

The need of people to acknowledge that they eat and drink necessitates the investigation of ingredients of the CTF.

The objectives of this study were to show the properties of transglutaminase and to present the opinion of Sharia about its uses as food additives.

Transglutaminase is a natural enzyme that has the ability to glue protein containing foods together.

It is used to improve texture of noodles, hamburger, sausage, fish finger and creamy milk.

The enzyme is produced from clotted blood, skin, hair, tissues and genetically modified bacteria.

Therefore, it is important to investigate the enzyme source.

If the enzyme is from tissues of halal animal slaughtered according to Sharia and not from blood or pork then the product is halal.

If the source of the enzyme is a gene used in obtained from genetically modified bacteria and the bacterial culture are from halal animal, plant or fish then the food is halal.